Name: Italian Wedding Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1/2 lb. ground beef, 85% lean; 1 egg, beaten; 1/2 cup Italian breadcrumbs; 1/4 cup Parmesan cheese, grated; 3 cloves garlic, minced; 1/3 cup fresh parsley, finely chopped; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon olive oil; 1 yellow onion, diced; 1 1/4 cups carrots, diced; 2 celery ribs, diced; 3 cloves garlic, minced; 8 cups chicken broth; 2 teaspoons Italian seasoning; 3/4 cup acini de pepe pasta, uncooked; 4–5 cups fresh spinach; Salt and pepper, to taste; Parmesan cheese, freshly grated

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Introduction

Italian Wedding Soup is a comforting and flavorful dish featuring tender meatballs, fresh vegetables, and delicate pasta in a savory broth. Perfect for a cozy meal, this classic soup is sure to warm you from the inside out.

A white bowl filled with clear broth soup containing about twelve browned meatballs floating on the top layer, along with small white round pasta pearls scattered around. Below the meatballs and pearls are bright orange carrot cubes and pale green celery pieces adding color. Fresh green spinach leaves are placed both on the top and slightly submerged, adding a vibrant green touch. A silver spoon rests inside the bowl on the right side. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Meatballs: 1/2 lb. ground beef (85% lean), 1 egg (beaten), 1/2 cup Italian breadcrumbs, 1/4 cup grated Parmesan cheese, 3 cloves garlic (minced), 1/3 cup fresh parsley (finely chopped), 3/4 teaspoon salt, 1/4 teaspoon pepper
For the Soup: 1 tablespoon olive oil, 1 yellow onion (diced), 1 1/4 cups carrots (diced), 2 celery ribs (diced), 3 cloves garlic (minced), 8 cups chicken broth, 2 teaspoons Italian seasoning, 3/4 cup acini de pepe pasta (uncooked), 4–5 cups fresh spinach, salt and pepper to taste
To Garnish: Freshly grated Parmesan cheese

Instructions

Step 1: In a large bowl, gently combine ground beef, beaten egg, Italian breadcrumbs, grated Parmesan, minced garlic, parsley, salt, and pepper. Avoid overworking the meat to keep the meatballs tender. Roll the mixture into 3/4-inch balls and set aside.
Step 2: Heat olive oil in a large soup pot over medium-high heat. Working in batches, brown the meatballs for about 2 minutes, turning to brown all sides. Remove the browned meatballs and set them aside. They will finish cooking in the soup.
Step 3: In the same pot, add diced onion, carrots, and celery. Cook over medium heat for 6 minutes, or until softened, adding a splash of olive oil if needed. Stir in minced garlic and Italian seasoning, cooking for another minute until fragrant.
Step 4: Pour in the chicken broth and bring to a boil. Reduce heat to a simmer, then gently add the browned meatballs to the pot. Let the soup simmer while you prepare the pasta.
Step 5: Separately, boil the acini de pepe pasta in salted water until al dente. Drain well to prevent it from soaking up the broth during storage. (If you don’t expect leftovers, you can cook the pasta directly in the soup or add it at the end.)
Step 6: Stir fresh spinach into the simmering soup and cook for about 2 minutes, until wilted. Taste and season with salt and pepper as needed.
Step 7: To serve, add a portion of cooked pasta to bowls, ladle hot soup over the top, and garnish generously with freshly grated Parmesan cheese. Enjoy immediately.

Tips & Variations

For a lighter version, substitute ground turkey for beef in the meatballs.
Mixing fresh herbs like basil or oregano into the soup can add extra flavor.
If acini de pepe pasta is unavailable, small pasta shapes like orzo or ditalini work well.
To keep meatballs tender, avoid packing the mixture too tightly when forming them.

Storage

Store leftover soup and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently on the stove before adding the pasta to maintain its texture. Avoid storing pasta in the soup if you plan to keep leftovers, as it can become mushy.

How to Serve

A white bowl filled with clear broth soup that has several small browned meatballs floating on top, along with round small white pasta pearls scattered throughout. The soup includes bright orange carrot slices, light green celery chunks, and dark green spinach leaves, creating a colorful mix. The vegetables are spread evenly in the broth, with some chopped herbs sprinkled over the surface. A silver spoon rests on the side inside the bowl. The bowl is placed on a white marbled surface next to a beige cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Italian Wedding Soup ahead of time?

Yes, you can prepare the soup a day ahead. Keep the pasta separate until ready to serve to prevent it from soaking up too much broth.

What if I don’t have acini de pepe pasta?

Small pasta shapes such as orzo, ditalini, or even small elbow macaroni make excellent substitutes and work well in this soup.